The most popular thing we make has to be our Garlic Aioli and every time we serve it we get asked which brand it is. Here is the recipe if you want to make a huge jar of it yourself for a fraction of the cost and without all the numbers in the ingredient list:
GARLIC AIOLI
What you need:
3 egg yolks
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar (but any old vinegar will do)
1 teaspoon sea salt
1/4 teaspoon pepper
1 1/2 cups good quality olive oil
10 cloves garlic
A good squeeze of lemon juice (to your taste)
Step 1: Lay the unpeeled garlic cloves in a baking tray, spray them with olive oil cooking spray then roast then in a 180'c (conventional) 160'c (fan-forced) oven for 15 minutes. Once they're cool enough to touch squeeze the garlic from the skins and leave to cool completely. Compost the skins.
Step 2: Process the garlic, egg yolks, mustard, vinegar, salt and pepper until they froth.
Step 3: Once frothy, add the oil in a thin stream while the motor of your food processer or mixing beaters are still going. Mix until thick and creamy.
Step 4: TASTE! We always add a bit of lemon juice for a bit of ZING! You can also add a pinch or two of sugar if you wish.
Viola! It really is THAT easy. It will last for about a week in the fridge and you can put it on just about anything! Put it on sandwiches, meats, seafood, baked potatoes--you're only limited by your imagination! We've even been known to eat it on hot chips.
Note: we used our organic free range eggs so if yours doesn't turn out as "yellow" as ours did (see the photo) that is probably why?
What you need:
3 egg yolks
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar (but any old vinegar will do)
1 teaspoon sea salt
1/4 teaspoon pepper
1 1/2 cups good quality olive oil
10 cloves garlic
A good squeeze of lemon juice (to your taste)
Step 1: Lay the unpeeled garlic cloves in a baking tray, spray them with olive oil cooking spray then roast then in a 180'c (conventional) 160'c (fan-forced) oven for 15 minutes. Once they're cool enough to touch squeeze the garlic from the skins and leave to cool completely. Compost the skins.
Step 2: Process the garlic, egg yolks, mustard, vinegar, salt and pepper until they froth.
Step 3: Once frothy, add the oil in a thin stream while the motor of your food processer or mixing beaters are still going. Mix until thick and creamy.
Step 4: TASTE! We always add a bit of lemon juice for a bit of ZING! You can also add a pinch or two of sugar if you wish.
Viola! It really is THAT easy. It will last for about a week in the fridge and you can put it on just about anything! Put it on sandwiches, meats, seafood, baked potatoes--you're only limited by your imagination! We've even been known to eat it on hot chips.
Note: we used our organic free range eggs so if yours doesn't turn out as "yellow" as ours did (see the photo) that is probably why?
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